Amanda's Kids' Lunch

Pie for Lunch (And Some Salad, Too)

By • July 17, 2014 • 14 Comments

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Every week we take a peek inside the lunches of the luckiest kids in Brooklyn. Read on, suppress your jealousy, and get a little brown bag inspiration.

Lemon Meringue Pie for Lunch at Food52

Keeping the notion of "fluff" in play, my son Walker asked to learn how to make lemon meringue pie this week. Meringue pies are great to make with kids because they have distinct components that can be tackled over the course of a day, so you never risk overwhelming (er, boring) your fledgling student. We followed Yossy Arefi's recipe; she doesn't give instructions for the pie shell, so we used the press-in crust from my Peach Tart recipe. (FYI: I had never pre-baked it before, and it held up like a champ).

Leftover pie made for an easy-to-pack dessert. It may look more like Eton Mess by the time they get to camp, but so be it.

For the main course, things are a bit more buttoned up: a bed of brown jasmine rice and quinoa topped with roasted salmon and spring onions; sliced radishes; and chopped kale and dill with capers, lemon juice, and olive oil. I thought about adding avocado but decided it was excessive -- tell me if you think otherwise.

What's in your lunch today? See some of the twins' past lunches

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Tags: lunch, lemon meringue pie, summer salad, salmon salad, salmon, salad, brown bag lunch, pie, children, kids

Comments (14)

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about 1 month ago lunalovegood

I do love avocado, but I don't think it would be necessary. The pie looks delicious. I'm extremely jealous of your kids' lunches... wish I got that as a kid :o

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about 1 month ago Amanda Hesser

Amanda is a co-founder of Food52.

Thank you!

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about 1 month ago Leonor Yarhi

Thanks Amanda for share your inspirations? I love FOOD52!

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about 1 month ago Trisha Johnson

Your salad ideas are so simple, but amazing! Thank you for the inspiration. One question (though I'm sure it's been asked before): What type of glass jars do you use, do they have lids, and how do you pack them so that they don't get broken in a lunch box/bag?

Tad_and_amanda_in_the_kitchen

about 1 month ago Amanda Hesser

Amanda is a co-founder of Food52.

Hi Trisha, thanks so much. I use these glass containers: https://www.weangreen.com... and the white enamel containers are from Muji. I pack them in soft, insulated lunch boxes, which keeps them well padded. Hope this is helpful!

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2 months ago EmilyC

I don't have a strong opinion on the avocado, but I'll offer that I love your balanced approach of packing something sweet with your kids' lunches. I'm not packing school lunches yet, but my kids get a small dessert every night after dinner. So I like this approach and will adopt it!

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about 1 month ago Amanda Hesser

Amanda is a co-founder of Food52.

Thanks -- I love dessert so I figure why not share it with my kids.

Junechamp

2 months ago ChefJune

June is a trusted source on General Cooking.

Avocado is never "excessive." ;)

Tad_and_amanda_in_the_kitchen

about 1 month ago Amanda Hesser

Amanda is a co-founder of Food52.

True, true.

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2 months ago Hannah

Do your kids just eat it cold, or is there a microwave at camp?

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2 months ago Amanda Hesser

Amanda is a co-founder of Food52.

The salad? Yes -- it's good cold!

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2 months ago Midge

Hurray for press-in crust! It's saved me on so many occasions.

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about 1 month ago Amanda Hesser

Amanda is a co-founder of Food52.

Yes, I lived too long without press-in crust!

Merrill

2 months ago Merrill Stubbs

Merrill is a co-founder of Food52.

Yum. I think avocado would be a nice addition, but definitely not necessary!